Chicago Scene: Firehouse chef Mike Lopina makes samosas

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Firehouse Chef Lt. Mike Lopina


1 pound Ground Beef
1/2 small bag of peas and carrots
2 pkgs of Crescent Rolls
1/2 cup chopped onion
pinch of salt
pinch of pepper
1 tsp garlic powder
1 tsp curry powder (hot or mild)

Cook ground beef; add peas and carrots, onion and dry ingredients until all are heated. Remove from heat and allow to cool. Once cooled to luke warm, stuff each crescent roll with stuffing and wrap. Heat skillet with 1 Tbs of cooking oil. Add samosa’s to pan and cook until golden brown, flipping once to brown evenly

Dipping Sauce

1/2 cup onion (chopped)
1 cup parsely (fresh)
1 cup cilantro (fresh)
2 jalapeno peppers (diced)
pinch of salt
2 cloves of garlic (chopped)
1 lime (juiced & zested)
1 cup white vinegar

Combine all sauce ingredients in a blender and blend until smooth. Place in a bowl for serving

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